Ingredients
Scale
- 1 lb (450g) thinly sliced beef sirloin or ribeye
- 1 medium onion, thinly sliced
- 1 bell pepper, thinly sliced (optional)
- 2 cups shredded provolone or mozzarella cheese
- 4 large low-carb keto-friendly tortillas or lettuce wraps
- 2 tbsp olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Begin by thinly slicing the beef and vegetables. Mince the garlic and set aside.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced onions, bell peppers, and garlic, cooking until they soften. Remove and set aside.
- In the same skillet, add a little more oil if needed, then cook the beef slices until browned and cooked through. Season with salt and pepper.
- Lay each low-carb tortilla or lettuce wrap flat. Distribute the cooked beef and vegetable mixture evenly, then sprinkle generously with shredded cheese.
- Roll up tightly, securing the filling inside.
- Place the assembled rolls seam side down in the skillet or oven-safe dish. Optional: brush with a little olive oil or melted butter.
- Warm on low heat or bake in a preheated oven at 375°F (190°C) for 10-15 minutes until cheese melts and the rolls are heated through.
Notes
- For extra flavor, add sliced jalapeños or your favorite keto-friendly condiments.
- Using lettuce leaves instead of tortillas creates a paleo or Whole30 compatible version.
- Best served fresh; reheat in a skillet for crispy edges.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing, Baking
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 roll
- Calories: 420 kcal Kcal
- Sugar: 2 g
- Sodium: 1020 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 95 mg